Nutritional Facts

Directions

In a skillet, saute mushrooms and onion in oil until tender. Stir in spinach, bread crumbs, salt, pepper, garlic powder and sage. untie pork roast and separate the loins. Spread stuffing over one loin to within 1 in. of the edges. Top with the remaining loin; retie securely with heavy string. Place in an ungreased shallow baking pan.

Bake, uncovered, at 325° for 2-1/2 hours or until a meat thermometer reads 160°-170°. Let stand for 15 minutes before slicing.Yield: 8 servings.

Originally published as Spinach-Stuffed Pork Roast in Quick Cooking
May/June 1998, p55

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"Excellent,I added minced garlic to the mixture and Italian seasoning also added spices to the breadcrumbs and sage rub the top of roast with more minced garlic(jarred). It looked,smelled and tasted great!!!"